½ tablespoon vegetable oil 4 pounds country style spare ribs or pork shoulder slices 1 large onion, peeled and sliced ½ cup cider vinegar 2 tablespoons brown sugar 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 cups barbecue sauce (homemade or purchased
Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g
Select Browning. Add oil to cooking pot. When hot, add pork and brown well on all sides in several batches. Add onions, vinegar, brown sugar and salt to cooking pot along with the browned pork and any juices that may have accumulated. Cover and lock lid in place. Select High Pressure and set timer for 45 minutes. When audible beep sounds, allow pressure to release naturally. Turn off. Remove lid, tilting away from you to allow steam to disperse. Allow pork to cool in cooking liquid. When cool enough to handle, remove pork from bones, discard bones and pork fat. Strain cooking liquid, reserving ½ cup. Place pork in cooking pot with reserved ½ cup cooking liquid and barbecue sauce. Cover and lock lid in place. Select Low Pressure and set timer for 3 minutes. When audible beep sounds, use Quick Pressure Release to release Pressure. Remove lid, tilting away from you to allow steam to disperse. Serve hot. May be served on sliced buns for a sandwich.